Venison Burgundy

1. 1

   Sprinkle each steak with 1 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon parsley flakes and rub each with rosemary.

2. 2

   Brown on both sides in butter or margarine in a large skillet.

3. 3

   Add wine and bring to a boil.

4. 4

   Reduce heat and simmer for 1 1/2 hours or until tender.

5. 5

   Add more wine, if necessary, during cooking. Remove the meat from the skillet and stir in the can of mushroom soup.

6. 6

   Bring to a boil and pour this over the steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.